Ingredients:
12 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1 tbsp. vegetable oil
8 oz. broccoli florets
8 oz. asparagus, cut in 1-inch pieces
4 scallions or spring onions, cut in 1-inch slices
2 cloves garlic, finely chopped
1 10-oz. package frozen peas, thawed and drained
1 green or red bell pepper, coarsly chopped
8 oz. mushrooms, sliced
1/4 cup minced fresh parsley
Dressing:
3 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne pepper
Freshly ground black pepper to taste
2 tbsp. vegetable oil
Method:
Prepare pasta according to package directions; drain.
In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.
In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended.
Pour dressing over pasta mixture and toss gently until well mixed.
Source: ilovepasta.org
Mostrar mensagens com a etiqueta Salad. Mostrar todas as mensagens
Mostrar mensagens com a etiqueta Salad. Mostrar todas as mensagens
Pasta Salad with Pesto
INGREDIENTS:
3/4 lb. pasta, cooked al dente (lg. curly type)
3/8 c. mayonnaise
1 lb. frozen peas, thawed & drained
4 oz. Swiss cheese, cut into julienne strips
4 oz. salami, cut into julienne strips
1 lb. pesto sauce (recipe follows)
Kosher salt & black pepper to taste
PESTO SAUCE:
5 oz. spinach, fresh, stems removed
3/4 oz. parsley, fresh, stems removed
1/2 c. basil, dry
1 1/2 oz. Parmesan, shredded
2 cloves garlic
1 oz. walnuts
1 tbsp. Kosher salt
1/2 tsp. black pepper
1/8 tsp. fennel seed
2 1/2 oz. tuna, drained
1 1/2 strips anchovies
1 3/4 c. olive oil
3/4 c. salad oil
METHOD:
SALAD: Cook noodles 10 to 12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, Swiss and salami in large bowl. Coat salad with mayonnaise. Then, add pesto sauce and stir until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper.
PESTO SAUCE: Put spinach, parsley and basil in processor. Process 3 to 5 minutes until consistency is like paste. Add Parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick.
NOTE:
This recipe takes some preparation and requires some not so common ingredients but it’s well worth the effort.
Source: allpastarecipes.com
3/4 lb. pasta, cooked al dente (lg. curly type)
3/8 c. mayonnaise
1 lb. frozen peas, thawed & drained
4 oz. Swiss cheese, cut into julienne strips
4 oz. salami, cut into julienne strips
1 lb. pesto sauce (recipe follows)
Kosher salt & black pepper to taste
PESTO SAUCE:
5 oz. spinach, fresh, stems removed
3/4 oz. parsley, fresh, stems removed
1/2 c. basil, dry
1 1/2 oz. Parmesan, shredded
2 cloves garlic
1 oz. walnuts
1 tbsp. Kosher salt
1/2 tsp. black pepper
1/8 tsp. fennel seed
2 1/2 oz. tuna, drained
1 1/2 strips anchovies
1 3/4 c. olive oil
3/4 c. salad oil
METHOD:
SALAD: Cook noodles 10 to 12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, Swiss and salami in large bowl. Coat salad with mayonnaise. Then, add pesto sauce and stir until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper.
PESTO SAUCE: Put spinach, parsley and basil in processor. Process 3 to 5 minutes until consistency is like paste. Add Parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick.
NOTE:
This recipe takes some preparation and requires some not so common ingredients but it’s well worth the effort.
Source: allpastarecipes.com
Sicilian Pasta Pesto Salad
INGREDIENTS:
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste
METHOD:
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.
Source: allpastarecipes.com
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste
METHOD:
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.
Source: allpastarecipes.com
Tuna Vegetable Pasta Salad
Ingredients:
1/2 lb uncooked rotini
1 12-1/2 oz can tuna, drained and flaked
2 cups thinly sliced cucumbers
1 tomato, chopped
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup sliced green onions
1 cup Italian dressing
1/4 cup mayonnaise
1 Tbsp prepared mustard
1 tsp dill weed
1 tsp salt
1/8 tsp ground black pepper
Method:
Prepare rotini according to package directions; drain. In a large
bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper,
and onions. In a small bowl blend Italian dressing, mayonnaise,
mustard, and seasonings. Add to salad mixture; toss to coat. Cover
and chill.
Source: allpastarecipes.com
1/2 lb uncooked rotini
1 12-1/2 oz can tuna, drained and flaked
2 cups thinly sliced cucumbers
1 tomato, chopped
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup sliced green onions
1 cup Italian dressing
1/4 cup mayonnaise
1 Tbsp prepared mustard
1 tsp dill weed
1 tsp salt
1/8 tsp ground black pepper
Method:
Prepare rotini according to package directions; drain. In a large
bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper,
and onions. In a small bowl blend Italian dressing, mayonnaise,
mustard, and seasonings. Add to salad mixture; toss to coat. Cover
and chill.
Source: allpastarecipes.com
Easy Pasta Salad
Ingredients:
8 ounces uncooked spiral pasta
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
1/2 cup mozzarella cheese, cubed
1/3 cup pitted ripe olives
1 Cup Italian dressing
Italian Salad dressing
3/4 Cup Olive oil
1/2 Cup Red wine vinegar
1 tbs. Grated parmesan
1 Clove garlic, minced
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Dried oregano
pinch Pepper
Method:
In a jar with a tight-fitting lid, combine all ingredients and shake well. Refrigerate.
Cook pasta according to package directions; drain and rinse with cold water until completely cool.
In large bowl, combine all ingredients except Italian dressing. Add dressing; toss well. Serve chilled or at room temperature.
If chilling, add more salad dressing and then toss again before serving.
Source: allpastarecipes.com
8 ounces uncooked spiral pasta
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
1/2 cup mozzarella cheese, cubed
1/3 cup pitted ripe olives
1 Cup Italian dressing
Italian Salad dressing
3/4 Cup Olive oil
1/2 Cup Red wine vinegar
1 tbs. Grated parmesan
1 Clove garlic, minced
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Dried oregano
pinch Pepper
Method:
In a jar with a tight-fitting lid, combine all ingredients and shake well. Refrigerate.
Cook pasta according to package directions; drain and rinse with cold water until completely cool.
In large bowl, combine all ingredients except Italian dressing. Add dressing; toss well. Serve chilled or at room temperature.
If chilling, add more salad dressing and then toss again before serving.
Source: allpastarecipes.com
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